Easter recipes at home are very tasty. Easter baking: recipes for making delicious Easter cakes and Easter cakes

Many housewives believe that preparing delicious Easter on their own is unrealistic for a person without experience, but this is far from the case. That year I already shared my first impressions of baking with readers of the Poradka website :). As it turned out, it’s nothing complicated - the eyes are afraid, but the hands do it.

Every family keeps several recipes for making delicious Easter at home. Our family is no exception. Here are a few recipes for making delicious homemade paskas and Easter cakes that have been tested over the years.

To begin with, I suggest you familiarize yourself with a few useful tips and secrets for preparing delicious Easter baked goods: pasok and Easter cakes. You can read how to color Easter eggs in all the colors of the rainbow using natural dyes.

Preparing the mold for paskas:

It is better to bake Easter in a tin pan. Be sure to line the bottom of the pan with oiled paper. To do this, cut a circle out of parchment, slightly larger than the diameter of the bottom of the Easter pan, grease it on both sides with a piece of butter, thoroughly grease the sides and bottom of the pan, carefully place the parchment on the bottom of the pan and straighten its edges.

Place the prepared pans in a warm place and cover with a clean towel.Now there is an alternative to cans - paper forms.

Preparing raisins (candied fruits) for Easter cake:

Place the raisins on a clean waffle towel and dry.

In order for the raisins to be evenly distributed in Easter cakes and Easter cakes, you need to roll clean, prepared raisins in flour.

Baking time for Easter cakes and Easter cakes:

At the same temperature, the weight of the cake is baked:

• from 300 gr. up to 1 kg – 15-30 minutes
• 1 kg – 45 minutes
• 1.5 kg – 1 hour
• 2 kg – 1.5 hours

Do not bake cakes that are too small, as they will quickly dry out and lose their taste and aroma.

Test location:

Frosting for Easter:

Homemade Easter recipe

Products:

• 3 cups flour
• 1 glass of milk
• 50 gr. yeast
• 1 egg
• 5 yolks
• 100 gr. butter
• 1 cup of sugar
• vanillin
• candied fruit

Mash the yolks thoroughly, mix with 2/3 cup of milk, add flour, mix thoroughly, add yeast diluted in 1/3 cup of warm milk, mix again. Let the dough rise. Then add the egg, melted warm butter, sugar, salt, candied fruits, vanillin, knead thoroughly, let rise.

Grease the mold with oil and fill 1/3 full with dough. When it fits in the mold, put it in the oven. Bake over medium heat for about 15 minutes.

Easter recipe with raisins

Dissolve the yeast in half a glass of warm milk with 1 tablespoon of sugar and two tablespoons of flour. Grind the yolks with sugar, add warm milk, salt, flour, raisins (previously steamed with boiling water), lemon zest. Mix the dough well.

When the dough has risen, add melted butter, mix thoroughly again, put the dough in a warm place, and let rise. Grease the mold with oil and fill 1/3 full with dough. When it fits in the mold, brush the top of the Easter eggs with yolk and place in the oven. Bake over medium heat for about 15 minutes.

Homemade Easter cake recipe

Dissolve yeast in 1.5 cups of warm milk, add 0.5 cup of flour, stir so that there are no lumps, cover and place in a warm place to rise. When the volume of the dough has doubled, add salt, 6 yolks, mashed with sugar and vanilla, and butter. Mix everything thoroughly. Beat the egg whites with a mixer until fluffy and add to the dough. Pour in the remaining half a kilogram of flour. The dough should not be very thick, elastic and should lag well behind your hands and the walls of the dish.

Cover the dough and place in a warm place to rise. When it comes up and doubles in size, add steamed raisins, candied fruits, almonds, grated on a fine grater. Grease the mold with oil and fill 1/3 full with dough. When it fits in the mold, brush the top of the Easter cakes with yolk and place in the oven.

Custard Easter cake recipe

Place the dough: pBrew 100 grams with half a glass of boiling milk. flour, stirring quickly with a wooden spoon until an elastic mass is obtained.

Dilute the yeast with 0.5 cups of warm milk and mix with 100 g. flour, leaving for a few minutes.

Combine both mixtures, cover with a towel and place the dough in a warm place for an hour and a half.

Now let's fill:Grind the Christmas trees, sugar, a pinch of salt until white. Pour half of the filling into the risen dough, add 250 g. Flour and knead well. Let the dough rise for another hour.

Then pour the second part of the filling into the risen dough, add 500 g. flour, and knead the dough until the dough does not stick to your hands. The dough is ready.

Gradually pour warm melted butter into it and knead thoroughly.

Add spices and cognac. Grease the mold with oil and fill 1/3 full with dough. When it fits in the mold, brush the top of the Easter cakes with yolk and place in the oven.

Cottage cheese Easter recipe

Preparation:

Grind the cottage cheese, add a little powdered sugar, then butter and sour cream. Grind the main part of the sugar with the eggs, separately with the yolks until white. Add the sugar-egg mixture to the butter-curd mixture and grind together. Then add the spices mixed in half with powdered sugar. Easter is then topped with whipped cream or whipped egg whites, or sometimes both. Lastly, add candied fruits, raisins, nuts and mix carefully. Place Easter under pressure in a cool place.

As you can see - nothing complicated! Choose your favorite homemade Easter cake and Easter cake recipe and cook with pleasure! Happy Sunday!

It is difficult to imagine a festive table for Easter without a beautiful, fragrant and, of course, delicious Easter cake.

Homemade cake, although it requires quite a lot of time and effort, can never compare with store-bought.

Prepared only from natural products and with love, it will create a unique Easter atmosphere in the house and will not go stale within a week and a half. In order to get a delicious Easter cake, you need to make the dough for Easter correctly.

By the way, don’t forget to decorate the eggs for Easter; they, like Easter cake, are traditional for the festive feast on this Bright Sunday.
Along with Easter cake and eggs, the table is decorated on this holy holiday.

Beginning housewives and experienced cooks who are worried about the results of their efforts should refresh their memory with a few tips on preparing a real Easter cake.

Recipe for success: how to prepare dough for Easter

1. Careful preparation

All products needed for the recipe should be prepared in advance. Eggs and milk must be taken out of the refrigerator in advance, butter must be softened, raisins must be soaked, nuts must be chopped. The same applies to dishes: everything you need should be at hand, washed and wiped dry.

2. High-quality flour

To make the yeast dough for Easter cake fluffy and tasty, you need to use only the best flour for its preparation. It should be stored in clean containers, in a dry and dark place. If the flour is damp or there are insects in it, under no circumstances should you knead Easter cake dough from it.

3. Natural yeast

Many housewives try to follow modern trends in cooking and, in particular, replace natural yeast with dry yeast. Perhaps in some cases this product really justifies its popularity, but it is not suitable for making Easter cakes. Easter dough made with dry yeast is less suitable and goes stale much faster. However, natural yeast, if it is stale, can also cause a fiasco.

The amount of yeast is also important. The average recommendation is 50 g per 1 kg of flour. However, if the Easter recipe involves the use of a large number of eggs and dried fruits, it is recommended to increase the percentage of yeast by a third.

4. Spices

Any baked goods need spices. But there shouldn’t be a lot of them in the Easter cake dough. The purpose of spices is only to emphasize its taste, but in no case to interrupt it.
Therefore, it is usually enough to limit yourself to a small amount of vanilla, cardamom or nutmeg (sometimes cinnamon or ground cloves are added, but this is not for everyone).
A little lemon or orange zest will add a pleasant citrus note, and a teaspoon of natural ground saffron or turmeric will add a pleasant color.
Using cocoa you can make an unusual chocolate cake.

5. Correct dough

The sponge dough for Easter cake should be very well kneaded. Traditionally, this is done by hand for 20-30 minutes, clockwise. Under no circumstances should you interrupt or change direction. You can, however, make your task easier by calling on a mixer to help you initially mix the components. A sign that the dough is ready is when it stops sticking to the walls of the dish and your hands.

6. Constant temperature

The main enemies of Easter cake dough are sudden temperature changes and drafts. It is best to let it rise indoors at room temperature. But you shouldn’t heat the dough or put it in a lukewarm oven, as is sometimes recommended to speed up its rise.

7. Shape and size

Since Easter yeast dough increases in volume at least twice during baking, Easter cake pans are usually filled only halfway. If you want to get a product with a less dense texture, you can leave two thirds of the mold free.

The size of Easter cakes almost entirely depends on the preferences of the hostess, but it should be remembered that too large copies may remain raw in the middle, and too small ones risk turning out to be too dry.

8. How to bake Easter cake

The oven must be preheated to the required temperature. After placing Easter in the oven, try to open the door as little as possible during the entire baking time.
If the cake has acquired a golden brown crust on the outside, but is not yet baked inside, you can put a circle of baking paper on top of it: this will help it not to burn.

9. How to cool the cake

Cooling Easter cake is a science. Due to the high density of the dough, this requires a long time and cannot be rushed. The baked hot cake must be wrapped in a towel and placed on its side. To ensure that it cools as evenly as possible, it will sometimes need to be rolled. Even if the outside of the cake is already cold, you must wait until it has completely cooled down inside. On average it takes 3-4 hours. Be patient and take your time so that your cake remains fresh for a long time and does not go stale.

10. Preparing the glaze

The traditional icing for Easter cakes is egg white beaten with sugar. But it can be any other glaze at your discretion. Its main function, in addition to decoration, is to preserve the freshness of the product longer. Important condition: only completely cooled cakes are covered with glaze.

11. Positive attitude

Along with all the tips listed, the mood of the hostess is no less important. Since ancient times, it was no coincidence that yeast dough was considered almost a living organism; in Rus' it was forbidden to swear, shout, or get angry with it - these were sure signs that the dough would not rise and would generally fail.

Therefore, before making Easter cake, try to forget about everyday stress and problems for a while, put aside all other things and focus on good and bright thoughts. And then the cake will “thank you” and be a great success!

Rules and secrets of making Easter cake

When to bake? According to all the rules, you need to bake either on Maundy (Maundy) Thursday or on the Saturday before Easter. Before this, you need to tidy up the kitchen and get rid of the thoughts that are weighing you down. Don't shout or quarrel, take your time, think only about something good, especially when preparing the dough.

Easter cake dough is perhaps the most capricious and requires special knowledge, skills and, of course, dexterity. The famous pastry chef Alexander Seleznev talks about how to place the dough and how to knead the dough to get the perfect Easter cake.

What should the dough for Easter cakes be like?
Yeast and rich - this is a must. Easter cake dough contains a lot of butter, eggs, sugar, milk or cream. And, of course, candied fruits, dried fruits, and raisins are added to it.

Is Easter cake dough usually finicky?
It's complex. Doesn't like drafts, doesn't like being disturbed once again. If you covered the dough, you don’t have to go every five minutes and check whether it has risen or not. We kneaded the dough, set it, covered it and waited for it to ferment.

Again, it is better to knead Easter cake dough using fresh yeast, but fresh yeast is difficult to buy. Because they have a short shelf life. So, if you come across high-quality yeast, you can freeze it and then store it for a very long time.

About yeast and dough

How to calculate the amount of yeast for Easter cake?
Live yeast is used in a one to two ratio - 22 grams of live yeast per 500 grams of flour. Dry, I prefer French: one sachet ( 11 grams) for 500 grams of flour.

How to make the dough?
For one tablespoon of yeast you need to take one teaspoon of sugar, about 50 ml of warm water and flour and mix it all. Ideally, there should be enough flour so that the consistency of the dough becomes similar to not too thick sour cream. Sugar and flour are added to yeast so that it begins to feed, multiply and divide. If you place the dough in a warm place, it will definitely be ready in 30-60 minutes.

In order for the yeast to begin to “grow” faster, the dough can be made without water and flour. Take fresh yeast and sugar ( source of nutrition and reproduction of yeast) in a one to one ratio and mix. The sugar will begin to melt quickly and the yeast will increase in volume in a couple of seconds.

What absolutely cannot be added to the dough?
If you add salt to the dough, it will not rise at all. Salt kills the fermentation process. Vegetable oil is never added to the dough. A fat film envelops the yeast - they will not be able to take food.

How do you know when it’s time to add the dough to the dough?
We must not forget about the dough. First it rises, and then it begins to fall. It is this moment that indicates that the dough is ready and it’s time to add it to the dough.

Some people make a big mistake: they let the dough rise, then it falls, as expected, but they leave it, deciding that when it comes up a second time, it will become even better. The dough rises, but not so high, because the yeast in it is already beginning to die, because they have nothing else to feed on: they have already processed all the sugar and multiplied.

About the dough

What flour is suitable for Easter cake?
Highest or first grade. Before kneading the dough, you need to sift it twice to saturate it with oxygen and remove foreign impurities.

What temperature should the dough products be at?
Same room temperature. You must remove the ingredients from the refrigerator about two hours before you start kneading the dough and let them stand at room temperature.

What are the common mistakes when kneading dough?
Many people dilute milk with yeast, add sugar, eggs and then add flour. But it should be the other way around. Flour cannot be poured into liquid because there will be lumps. Our grandmothers also knew the right way: they poured a heap of flour on the table, made a hole and added eggs there, then poured in the liquid and began to knead the dough. The same goes for Easter cake. Sift the flour, make a hole, pour in the eggs, add the dough and only then add the liquid. This could be water, milk or cream. And you start kneading dough.

And, so that the fatty environment does not envelop the yeast and they can feed, soft butter is added to the dough last. You can tell when the dough is ready and gathered into a ball. After the butter is added, everything must be stirred for a very long time. Until the oil is completely absorbed into the dough, which will stick to everything at first because you added fat. But when you mix it until smooth, it will immediately begin to stick both from the walls of the dishes and from your hands.

Does it matter what exactly you use to knead the dough?
You can knead either with a mixer for 20-30 minutes, or by hand for 40-60 minutes. My grandmother always said that you should knead the Easter cake dough until the sweat disappears from the back of your head to your lower back. Only then can the dough be considered ready. Therefore, it is better to take a mixer or food processor with a hook attachment. In order for the cake to come out porous and rise, the yeast must be distributed evenly throughout the entire volume of the dough.

When is the right time to add dried fruits and nuts?
Dried fruits, nuts and candied fruits are added to the dough at the very last moment. The raisins must be sorted so that there are no seeds, sticks or debris. Be sure to wash and preferably soak. I like to soak raisins in cognac or rum, or in orange or apple juice to swell them. Then it will become juicy and will burst when you eat the cake. You can also add candied orange peels and candied lemon peels.

When the dough is kneaded, it should stand for an hour and a half in a warm place, covered with a linen napkin or towel, to rise. If you add nuts, raisins or dried fruits right away, it will be difficult for the dough to rise. These supplements are his " will be imprisoned“and it simply won’t rise.

How to proof Easter cake dough correctly?
So, you kneaded the dough, covered it with a towel and put it in a warm place. ( Keep in mind that during the first batch the dough may increase in volume ten times or even more..) To allow the dough to proof, you need to knead it twice. My grandmother stopped him, hitting him with her fist, but you could also hit him with her palm. When the dough has risen for the first time and after about an hour, when the dough has risen for the second time. Now you can add raisins, nuts, dried fruits and candied fruits. Add and stir. Leave the dough again to rise a third time, and only then put it on the table.

What's next?..
The table should be greased with vegetable or melted butter. It is not advisable to sprinkle flour: the dough will dry out and take on excess flour. But we don’t need this: then the cake will be difficult to rise. We also grease our hands well with oil and begin to form small pieces of dough of 300-400 grams, which it is advisable to place in special cake pans. They are coated with silicone, which means the dough will not stick. The form should be one-quarter or one-third full.

And can you put it in the oven?
No. Cover the molds with gauze or a towel and again leave to proof in a warm place for about an hour. You can even put it in a closet. And be sure to place a cup of water next to it for moisture so that the dough does not dry out. And when it comes almost to the very top of the pan again, you can put the cake in the oven.

If the mold is not silicone, but metal, then you must line its bottom and walls with parchment, otherwise the cake will stick. It won’t even help if you grease the pan with butter and sprinkle with breadcrumbs, because the Easter cake dough is very delicate.

How long to bake the cake?
Big Easter cake 40-50 minutes, or even an hour at 180°C. If the Easter cakes are small, they are baked for 20-30 minutes at 220°C. Keep in mind that the larger the cake, the lower the temperature and the longer the baking time. Therefore, you should not put a large Easter cake and small ones together.

If the dough fails in the middle, what's the problem?
The dough just wasn't baked. The Kulich was not ready. Or they often opened the oven; the heat came out and the temperature dropped - this could also cause the cake to fail.

If the surface of the cake is uneven or rises from one side?
This means that the dough was poorly kneaded, and there was more yeast in one place than in another. The reason may also be a malfunctioning oven. When the heat is stronger on one side and less on the other.

How long before you can look into the oven?
In about 30-40 minutes, but it’s still not advisable to do this. You can only open it if you see, for example, that the crust is starting to burn. Then place some foil or parchment on it to reduce the heat from above.

How to remove the cake from the mold?
You can’t immediately take it out of the mold. The sides of a freshly baked Easter cake are not quite dense and may sag. Therefore, leave it in the mold until it has cooled completely, and only then take it out.

Once the cake has cooled, the surface should be greased with melted butter. This will increase the storage time of the cake. If you want to store the cakes for a long time, you need to cover them with a linen towel and leave them in a warm place. Thanks to the large amount of sugar, eggs and fat, the cake can be stored for a week.

Kulich with cream from Alexander Seleznev

I always cook Easter cake with cream. It turns out airy, almost weightless. I discovered this recipe about five years ago and have used it every year since then.

For the test:

• 640 g flour
• 5 eggs (250 g)
• 200 g sugar
• 200 ml cream (fat content 22%)
• 100 ml milk
• 100 g seedless raisins
• 100 g candied fruits
• 25 g dry yeast
• a pinch of salt

For the glaze:

• 200 g powdered sugar
• 1 protein (30 g)
• 1 tbsp. l. lemon juice

What to do:
Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Let it rise for 20 minutes.

Sift the flour, add lightly beaten eggs with sugar, salt and dough. Knead the dough and gradually pour in the cream. Knead the dough for at least 5-10 minutes with a mixer with a hook attachment.

Place the dough in a warm place and let it rise for 1 hour, knead it, let the dough rise again, knead it, add raisins and candied fruits to the dough and mix until smooth. If you are in a hurry, just let the dough rest for an hour and, after kneading it once, add raisins and candied fruits.

Dip your hands in vegetable oil and divide the dough into 6 portions, place them in paper forms for Easter cakes. Let rise for 1 hour. Place in the oven preheated to 180°C for 40 minutes. Bake until fully cooked.

Cool the finished cakes well and brush the surface with glaze. For the glaze, beat the egg whites with powdered sugar and lemon juice until smooth and apply to the surface of the cakes.

Easter cakes with sour cream according to this recipe are simply perfect. The dough is soft as feathers, but dense and slightly moist. Well, by experimenting with fillings, glazes and decorations, you will get a whole variety of tastes.

wheat flour, dry yeast, milk, butter, sour cream, eggs, sugar, salt, vanilla sugar, raisins, candied fruits, sugar, protein, milk, powdered sugar, sprinkles, eggs...

Homemade yolk cakes are incredibly delicious baked goods based on a traditional recipe. The cakes turn out to be a pleasant yellowish shade, airy and fluffy. It’s simply impossible to eat just a piece and stop! Try cooking!

wheat flour, milk, eggs, butter, sugar, dry yeast, vanilla sugar, salt, raisins, powdered sugar, sprinkles

A recipe for those who want to please their family with homemade baked goods for Easter, but don’t want to bother with yeast dough. This wonderful cupcake with raisins and protein icing will fit perfectly into the Easter menu. Preparing a cupcake with kefir is not at all difficult, but its taste and aroma are excellent!

raisins, cognac, flour, butter, sugar, kefir, eggs, yolk, baking powder, soda, salt, protein, powdered sugar, sprinkles, lime juice

Easter cake with an unusual nutty-caramel taste and aroma is a great option to diversify the traditional Easter menu.

wheat flour, milk, yeast, condensed milk, sour cream, eggs, sugar, butter, nuts, raisins, baking powder, brandy, vanillin, salt, gelatin, sugar...

Do you want to bake a cupcake that combines two types of dough, not just like that, but in the form of a certain figure inside? Then read the recipe for the Easter Bunny cupcake and get down to business, because the result is worth it. A cupcake with a chocolate bunny inside is a wonderful pastry for the Easter holidays. The children will simply be delighted!

flour, cocoa powder, eggs, sugar, butter, milk, baking powder, vanillin, flour, eggs, protein, sugar, vegetable oil, milk, baking powder, vanillin

Pasqualina pie is a traditional Italian Easter pastry. The pie consists of several layers of thinly rolled dough, and inside there is a layer of chard or spinach leaves, on top of which there is a cheese or curd filling with whole boiled eggs. This pie is not only delicious, but also very beautiful in cut.

wheat flour, olive oil, salt, butter, water, cottage cheese, hard cheese, eggs, chard, cream, salt, ground black pepper, nutmeg

The great holiday of Easter is coming soon, for which it is customary to bake Easter cakes. Today I want to offer you a simple, but very tasty and tender cake with a delicious aroma.

wheat flour, sour cream, milk, butter, eggs, yolk, sugar, raisins, yeast, vanilla sugar, baking powder, salt, ground cinnamon, nutmeg, cardamom...

I offer a recipe for Easter cake in the form of a wreath for those who love something original and unusual. I took this recipe for a yeast dough roll with nut filling from the collection of food technologist Yulia Lelikova “The Best Easter Recipes.”

flour, milk, sugar, eggs, butter, yeast, salt, butter, walnuts, sugar, milk, butter, eggs, cocoa powder, cinnamon, sugar icing...

Moderately sweet, airy and aromatic cake. Thanks to cottage cheese, the cake does not go stale for a long time. The cooking process does not take much effort and time. I think even the least experienced housewife will be able to please her family with such Easter baked goods.

flour, cottage cheese, cream, milk, butter, sugar, water, eggs, dry yeast, salt, vanillin, raisins, dried apricots, cherries, cognac, sugar glaze, sprinkles

It is difficult to imagine the bright holiday of Easter without the main decoration of the table - a rich Easter cake. Each housewife keeps her own recipe for this holiday treat. I present to you an unusual recipe for chocolate cake. They say that this recipe, surprisingly, was found in an old book from the century before last.

Easter cakes get a place of honor on the Easter table. On this day it is not customary to serve other sweets. A real cake should be light and porous. The dough is generously flavored with raisins. The meal begins with the blessed Easter cake; its taste should remain in memory until next year. We invite you to prepare a delicious Easter meal. This recipe with step-by-step photos presents the classic technology for making Easter dough; friends and relatives will definitely appreciate your efforts.

Taste Info Kulichi

Ingredients

• flour – 2 kg,
• yeast – 100 g,
• butter – 300 g,
• sugar – 600 grams,
• milk – 500 ml,
• eggs – 10 pcs.,
• vanilla sugar – 1 tsp,
• raisins – 150 grams.

How to prepare yeast Easter with step-by-step photographs

The milk is heated, two tablespoons of sugar and six tablespoons of flour are dissolved in it. Add crushed yeast. The baked goods will be tender and porous if the yeast is fresh. The yeast bar should break easily. A sign of “old age” of the product is yeast “stretching” at the break.


The yeast is stirred, although complete dissolution is not necessary. After some time they will “disperse” themselves. Cover the bowl with a towel.


After just 15 minutes, the dough will increase in size several times. Wait another 5-10 minutes. As soon as the dough “grows” to the edges of the bowl, the batter is poured into a large saucepan. Look at the photo, this is what the dough for Easter should look like.


The butter needs to be melted, but not brought to a boil. The cooled melted butter is poured into the dough.

Add eggs to a bowl with sugar. Seven pieces are thrown in whole, and only the yolks are separated from three eggs. Three egg whites are poured into a clean bowl and placed in the refrigerator; they will be useful for Easter icing. Beat the eggs with sugar for 2-3 minutes, then pour the liquid into the dough.
Sift the flour, gradually mix it into the dough, adding one glass at a time. The kneading process lasts about 15 minutes. You can grease your hands with sunflower oil, then the dough will not stick to your palms. The finished dough should not be tight.


For Easter cakes, market eggs are usually used to get a bright, warm color of the dough. Cover tightly with a towel and leave for an hour. The butter dough is infused in absolute silence. Even the sound of dishes and slamming doors can “scare” the dough, and it will collapse.
After an hour, the dough is kneaded. The washed and dried raisins are sprinkled with a handful of flour so that they are evenly distributed in the dough. Place raisins in the dough and stir. Cover the pan again with a towel and leave for an hour and a half.


The next step is to grease the baking dishes with sunflower oil and fill them one-third with dough. Cover the molds with a towel. Place them in the oven when the dough has risen and filled two-thirds of the pan. As a rule, this happens after half an hour.


The oven is heated to 180 degrees. They celebrate Easter. Baking time – 40 minutes.
While the cakes are cooling, you can make the glaze. Beat the cooled egg whites, gradually adding one and a half cups of sugar or powdered sugar.
Easter is coated with sugar icing and sprinkled with colored decorations.

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and the complex methods of turning these lists into aromatic fluffy dough, many give up. Easter baking, especially according to traditional recipes, is not for everyone. That's why simplified recipes for Easter cakes were invented, which use dry yeast and much less baking.

Here, please, to help you are 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”

Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. Instead of regular vanilla, you can add a mixture of cardamom, nutmeg and cloves to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.

So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.

Easter cake “Wonderful”

Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.

Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.

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Easter cake "Catherine"

Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.

Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the pre-sifted flour, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour over glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.

And to ensure that the Easter cakes turn out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise much more baked goods in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.

Preparation:
In the evening, place in an enamel pan, without stirring, yeast, cut into pieces butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: use dark raisins for this baking. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.

Easter cake “Slavny” with saffron

Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 tbsp. raisins

Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina